Best 3 Caramel Cream Crepes For Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARAMEL CREAM CREPES FOR 2



Caramel Cream Crepes for 2 image

Created by our Test Kitchen, these lovely, homemade crepes are a cinch to whip up, and the creamy caramel filling is irresistible.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2 tablespoons fat-free milk
2 tablespoons egg substitute
1/2 teaspoon butter, melted
1/4 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 ounces fat-free cream cheese
1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
3/4 cup reduced-fat whipped topping
1/2 cup fresh raspberries
2 tablespoons white wine or unsweetened apple juice
1 tablespoon sliced almonds, toasted

Steps:

  • In a small bowl, whisk the milk, egg substitute, butter and vanilla. Whisk in flour until blended. Cover and refrigerate for 1 hour., Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter., In a small bowl, beat cream cheese and 1 tablespoon caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up. , In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.

Nutrition Facts : Calories 209 calories, Fat 6g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 223mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

CARAMEL BANANA CREPES RECIPE BY TASTY



Caramel Banana Crepes Recipe by Tasty image

Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 11

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
whipped cream, as desired
caramel sauce, as desired

Steps:

  • In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
  • Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
  • Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
  • In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
  • To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
  • Cook until the edges are starting to slightly crisp.
  • Remove from heat and cover with a paper towel to make sure the crepes stay moist.
  • In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
  • Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
  • Remove from heat and cool.
  • Spread half of the banana mixture on half of one crepe.
  • Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
  • Repeat with the other crepe.
  • Serve with whipped cream and a drizzle of caramel sauce.
  • Enjoy!

CARAMEL-CINNAMON CREPE CAKE



Caramel-Cinnamon Crepe Cake image

A crepe cake, while often considered a showstopper, can also be a great family project. A light and fluffy filling gets spread between crepe layers - a perfect job for kids - before being chilled overnight. Topped with whipped cream, chewy strands of caramel and crunchy caramelized sugar, this is a special dessert that will appeal to everyone.

Provided by Antonia Lofaso Bio and Recipes

Categories     dessert

Time 11h15m

Yield 8 servings

Number Of Ingredients 17

One 10.8-ounce bag soft caramels, unwrapped
2 cups milk
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 1/2 cups cold heavy cream
3 tablespoons confectioners' sugar
2 cups milk, at room temperature
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon unsalted butter, melted, plus more for the pan
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
4 large eggs, at room temperature
Whipped cream, for topping

Steps:

  • For the caramels: Preheat the oven to 350° F. Line a baking sheet with a silicone mat.
  • Reserve 1/2 cup caramels for serving. Put 6 of the remaining caramels on the prepared baking sheet and bake until bubbly and slightly dark around the edges, about 5 minutes. Let cool completely on the baking sheet, then crush into a fine powder in a food processor; set aside.
  • For the filling: Combine the remaining caramels with the milk, salt and 1/4 cup of the granulated sugar in a medium saucepan. Bring to just below a simmer over medium heat, stirring occasionally, until melted and smooth, 3 to 4 minutes.
  • Meanwhile, whisk the cornstarch, egg yolks and remaining 1/4 cup granulated sugar in a large bowl until smooth. While continually whisking, slowly pour in about half of the milk mixture until combined. Transfer the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened like pudding, 2 to 4 minutes.
  • Strain the mixture through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until chilled, 2 hours to overnight.
  • For the crepes: Puree the milk, flour, granulated sugar, butter, vanilla, salt, cinnamon and eggs in a blender on high speed until well mixed. Let the batter rest in the blender for 1 hour at room temperature or refrigerate up to 24 hours.
  • Before cooking, re-blend the batter on high speed for 30 seconds. Wipe 1/2 teaspoon butter on a medium crepe pan or 8-inch nonstick skillet in a very thin layer with a paper towel. Heat the pan over medium until hot.
  • Ladle 3 tablespoons batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Carefully loosen the crepe from the pan and flip it with a spatula. Cook until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping the pan with butter each time. Stack the crepes on the plate as you go (you should have about 20). Let them cool for 10 minutes before filling.
  • Finish the filling: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Stir one-quarter of the cream mixture into the caramel filling, then gently fold in the rest.
  • Put 1 crepe on a platter and top with a 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight.
  • Microwave the reserved 1/2 cup caramels, stirring every 30 seconds, until melted, about 1 minute. Top the cake with whipped cream, drizzle with the melted caramel and sprinkle with the caramel powder.

Related Topics